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80篇 您的检索式：作者名="STINTZING F C"

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	题名	作者	年代	出处	被引量
1	Functional properties of anthocyanins and betalains in plants, food, and in human nutrition 显示文摘	Stintzing F C Carle R	2004	Trends Food Sci Technol2004，15，：	1
2	Effects of processing and storage on juice colour and betacyanin stability of purple pitaya(Hylocereus polyrhizus)juice显示文摘	HERBACH K M MAIER C STINTZING F C		0，，：	1
3	Betacyanins in fruits from red-purple pitaya,Hylocereus polyrhizus (Weber) Britton & Rose显示文摘	Stintzing F C	2002	Food Chemistry2002，77，：	1
4	Time-dependent bioactivity of preparations from cactus pear ( Opuntia ficus indica) and ice plant ( Mesembryanthemum crystallinum ) on human skin fibroblasts and keratinocytes 显示文摘	DETERS A M MEYER U STINTZING F C	2012	J Ethnopharmaco2012，142，2：	1
5	Functional properties of anthoeyanins and betalins in plants, food, and in human nutrition 显示文摘	Stintzing F C Carle R	2004	Trends in Food Science & Technology2004，15，：	1
6	By- products of plant food processing as a source of functional compounds recent developments显示文摘	SCHIEBER A STINTZING F C CARLE R	2001	Trends Food Sci Tech2001，12，11：	1
7	Thermal degradation of acylated and nonacylated anthocyanins 显示文摘	Sadilova E Stintzing F C Carle R	2006	Journal of Food Science2006，71，8：	1
8	Evaluation of colour properties and chemical quality parameters of cactus juices 显示文摘	Stintzing F C Schieber A Cade R	2003	Eur Food Res Technol2003，216，：	1
9	Impact of ethanolie lamiaceae extracts on herpesvirus infectivity in cell culture 显示文摘	REICHLING J NOLKEMPER S STINTZING F C	2008	Forschende Komplementarmedizin/Research in Complementary Medicine2008，15，6：	1
10	Structural investigations on betacyanin pigments by LC NMR and 2D NMR spectroscopy显示文摘	Stintzing F C Conrad J Klaiber I	2004	Phytochemistry2004，65，：	1
11	Functional properties of anthocyanins and betalains in plants, food, and in human nutrition 显示文摘	Stintzing F C Carle R	2004	Trends in Food Science & Technology2004，15，1：	1
12	Structural and chromatic stability of purple pitaya (Hylocereus polythizus Britton & amp; Rose) betacyanins as affected by the juice matrix and selected additives显示文摘	HERBACH K M ROHE M STINTZING F C	2006	Food Res Int2006，39，6：	1
13	Thermal degradation of acylated and nonacylated anthocyanins显示文摘	Sadilova E Stintzing F C Carle R	2006	Journal of Food Science2006，71，8：	1
14	Evaluation of selected quality pa-rameters to monitor essential oil alteration during storage 显示文摘	TUREK C STINTZING F C	2011	JFood Sci2011，78，9：	1
15	By-products of plant food processing as a source of functional compounds-recent developments显示文摘	Schieber A Stintzing F C Carle R		0，，：	1
16	Betalain stability and deg- radation- Structural and chromatic aspects 显示文摘	Herbach K M Stintzing F C Carle R	2006	JOURNAL OF FOOD SCIENCE2006，71，4：	1
17	Urinary pharmacokinetics of betalalns following consumption of red beet juice in healthy humans显示文摘	FRANK T STINTZING F C CARLE R	2005	Pharmacological Research2005，52，：	1
18	By-products of plant food processing as a source of functional compounds-recent developments显示文摘	SCHIEBER A STINTZING F C CARLE R	2001	Trends Food Sci Technol2001，12，：	1
19	Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity 显示文摘	SADILOVA E CARLE R STINTZING F C	2007	Mol Nutr Food Res2007，51，12：	1
20	Functional properties of anthocyanins and betalains in plants,food,and in human nutrition显示文摘	STINTZING F C CARLE R	2004	Trends of Food Science and Technology2004，15，：	1

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